A lot of interesting things about that. (And lots of cute doggies).

Great use for the parts of the apple that would get thrown away, as well as for excess apples. The question I want to go and ask him is, how do you get the mother started in the first place?

I've had kombucha mothers before, but not ACV. Can you make it from wild fermenting the apples, or do you need to get one from someone?